Gluten-Free Sticky Rice Cake Recipe

Updated Feb 15, 2021, Published Jul 15, 2019

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I am an Air Force brat who comes from a long line of military men. With all the cross and trans-continental marriages, I am — alas — without an ancestral home.

One of the hardest questions for me to answer is: “Where are you from?” I spent my childhood for the most part in Southeast Asia, the southeastern United States and sunny California.

My taste memories are an amalgamation of coconut, mango and rice, catfish, hush-puppies, sun-dried tomatoes, and goat cheese pizza.

I wanted to come up with a gluten-free cake that would embrace my pan-cultural upbringing and decided to try a take-off on Filipino rice cake, Thai sticky rice and good old American pineapple upside down cake and came up with this Gluten-Free Sticky Rice Cake Recipe. Rather than pineapple, I used mango. And, to bump up the coconut factor, I used Wholesome Organic Coconut Palm Sugar.

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5 from 1 vote

Gluten Free Sticky Rice Cake Recipe

By Gluten Free & More

Servings: servings

Ingredients

▢ 4 tablespoons butter or non-dairy substitute,, plus more for preparing pan
▢ 1 cup Wholesome Organic Coconut Palm Sugar, (packed) plus about 1 tablespoon – divided
▢ 2 mangos, peeled and sliced lengthwise into about ¼ inch slices
▢ 1½ cups sweet rice, (mochi, pearl or sushi rice)
▢ 1½ cups water
▢ 1 (14 ounce) can coconut milk
▢ Pinch sea salt

US Customary - Metric

Instructions

Pre-heat oven to 350 degrees. Prepare a 9 inch round cake pan by greasing the bottom and sides liberally with the butter or non-dairy substitute. Sprinkle 1 tablespoon of sugar over the bottom of the pan in an even layer. Lay sliced mango on top of the sugar in a nice spiral pattern.
Put rice in a large glass bowl and cover with enough water to come up about 1 inch over the top of the rice. Soak rice for at least 1 hour. Drain off water, rinse with running water and put back into bowl with 1½ cups fresh water. Cover tightly with plastic wrap. Microwave on high for 5 minutes.
Stir rice thoroughly and return to microwave for another 5 minutes. Stir again. Rice should be tender, cooked through and sticky. If not, microwave for another 3 minutes and check again. Let stand covered for 5 minutes when done. Alternately, you can cook the soaked rice in a rice cooker.
While rice is cooking, heat coconut milk with ¼ cup sugar and a small pinch of sea salt until almost boiling over medium heat. Do not cook it over too high of a heat or it will curdle. Cook until all the sugar is dissolved and it is very hot. Pour hot mixture over cooked rice; stir well and let sit for at least 5 minutes.
Melt 4 tablespoons butter or non-dairy substitute over medium heat with ¾ cup of sugar until it forms a thick caramel. Gently pour over the mango slices in the cake pan. Add rice mixture and press down to pack it well in the pan. Smooth out the top with a rubber spatula.
Place cake pan in a sheet pan to catch any caramel that may bubble over. Bake in oven for 20-25 minutes or until the rice is lightly browned and the caramel is hot and bubbling. Let cool for 5 minutes and then run a knife around the pan to loosen. Invert on serving plate and let cool. The more you let it cool, the easier it is to slice.

Nutrition

Calories: 278kcalCarbohydrates: 39gProtein: 2gFat: 13gSaturated Fat: 10gCholesterol: 12mgSodium: 78mgPotassium: 160mgFiber: 1gSugar: 14gVitamin A: 495IUVitamin C: 12.4mgCalcium: 16mgIron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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